Homemade Strawberry Jam

strawberry jam in dish with jar of jam in background.

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5 from 12 votes

The easiest strawberry jam recipe on the web!

Prep Time10

Cook Time20

Total Time30

Course: Condiment

Cuisine: Australian

Servings: servings

Calories: 34kcal

Author: Libby Hakim

Equipment

1 medium sterilised jar (makes about 250ml jam)

Ingredients

250 grams strawberries (hulled and roughly chopped)
¼ lemon
1 cup caster or white sugar
½ cup water

Instructions

Sterilise one medium jar (you can use the dishwasher and then allow to air dry if it's still a little wet.)
Place your strawberries (hulled and roughly chopped) into a medium saucepan.
Add peeled, seeded and chopped lemon.
Add water and bring to a simmer over med-high heat. Simmer rapidly for 5 minutes.
Heat sugar in microwave for 30 seconds.
Adjust temperature down to low and add the sugar. Stir to dissolve the sugar and then increase heat again to bring to a simmer.
Allow to simmer rapidly (though you may have to turn down heat as mixture thickens to maintain this steady but rapid simmer) for 12-15 minutes, stirring occasionally.
Take off the heat once mixture has thickened and starts to "stick" a little to bottom of saucepan as you stir the jam. Be careful not to burn the jam.
Pour into the jar and seal with a lid.
Store jam in fridge.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

For best results:

Choose fresh, ripe strawberries.
Warming the sugar first helps it dissolve quickly into the fruit mixture without lowering the temperature, making a more flavour-packed jam. Don't skip this step.
Keep stirring frequently towards the end of the cooking time and be careful not to burn the jam. Turn the heat down if it starts to simmer too rapidly.
I recommend storing the jam in the fridge. If you have a large amount of strawberries and you’re wanting to preserve, you can do your own research on water baths and sealing jars – there’s a tonne of info out there – to extend the shelf life of your jam.

Nutrition